Quick Honey Garlic Prawns

January 11, 2013

Honey garlic prawns is a favorite Chinese take-out dish.  Tiger prawns are coated in cornstarch before being quickly deep fried.  You only want to cook for the shrimp for a maximum of 30 seconds because you do not want them to turn rubbery.  Keep in mind that they will be cooked again when tossed in the honey garlic sauce.  Serve this dish with fried rice and stir fried Chinese broccoli.

Honey Garlic Shrimp


10 large tiger prawns, peeled and de-veined (leave tails intact)
3 teaspoons cornstarch
2 teaspoons water
2 teaspoons light soy sauce
1 egg yolk, lightly beaten
1 teaspoon sesame oil
Vegetable oil for deep-frying
1 Spring onion (green onion), sliced on the diagonal (for garnish)
For the honey& garlic sauce:
2 tablespoons honey
2 tablespoons shao hsing wine or dry sherry
2 garlic cloves, finely diced
5 teaspoons light soy sauce
Blend cornstarch and water until dissolved
Add prawns, soy sauce, egg and sesame oil and mix well
Combine honey & garlic sauce ingredients in a bowl and set aside
Heat oil on high heat in a wok until the surface shimmers slightly
Deep-fry half the prawns for 30 seconds
Remove with a slotted spoon and drain on kitchen paper
Repeat with the rest of the prawns
Drain the oil from the wok (you can save it for later in a jar)
Wipe the wok clean with kitchen paper
Heat the same wok to moderate heat and add the honey & garlic sauce ingredients
Simmer for about 1 ½ minutes
Add the prawns till they are hot and just cooked through
Garnish with spring onion and serve immediately.

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